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FOR MAKING THE MORE POPULAR FORMS OF 

CONFECTIONERY. 

V 
SMITH HICKS, 



PRACTICAL CONFECTIONER. 



STAMFORD, CONN., AND GALION, OHIO. 












STAMFORD, CONN, 

STAFFORD ADVOCATE, STEAM BOOK AND JOB PRESS. 

1376. 



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[Entered according to Act of Congress, in the year 1876, by Smith 
Hicks, in the office of the Librarian of Congress, at Washington.] 



Ii^ti'otltidtioq, 



*f?ftHE author, in placing this little work before 

/dim ■■ 

fHJ|the public, lias endeavored to satisfy a 
( fgfr want long felt by every one engaged in sell- 
ing confectionery to any extent, and also by la- 
dies living at a distance from cities and towns 
where pure fresh candies are to be obtained. 
The recipes that follow are not copied from other 
books, not written down from memory, but have, 
every one of them, been repeatedly tested and 
found correct, in the course of many years of 
practice in the business. They comprise the 
most saleable and popular forms of confectionery, 
such as are generally found in first-class estab- 
lishments, and are warranted not to contain any- 
thing injurious to the consumer. It would not 
be possible, in so small a work, to give recipes 
for all kinds of confectionery, as in many cases 



the ingredients are very simple, and the success 
of the experiment depends altogether on the skill 
of the workman, and years are often necessary 
to attain the requisite proficiency. Any one 
with a fair share of courage and intelligence can, 
with this book in hand, produce in a short time, 
better and purer candies than are generally offer- 
ed for sale. 

One of the most important things in making 
confectioneiy is to know how to boil the sugar, 
and also to know when it is boiled enough. An- 
other diflficulty is its tendency to granulation 
after the boiling is accomplished, and the syrup 
has been poured on the marble. Confectioners 
use two methods to determine the proper time to 
remove the batch from the fire. The more com- 
mon test, and at the same time the surer, for 
many varieties, is the finger-test. This is done 
by wetting the fore-finger in cold water, imme- 
diately dipping it into the boiling sugar, and 
fetching from the pot a small amount of the sy- 
rup, which is then plunged into the - cold water 
again. Some persons might fancy that they 



would burn their fingers by this operation, but 
there is not the least danger of it if the finger is 
thoroughly wet. The other method is that of 
the thermometer. The instrument used by con- 
fectioners generally, is a Fahrenheit thermometer 
graded up to 400 degrees. With this instrument 
sugar can be boiled to any degree of a uniform 
hardness and density. The boiling of the sugar 
by the finger test and the proper degree of heat 
as marked on the thermometer will both be given 
in the recipes. 

Cream of tartar is generally used to prevent 
granulation, or " graining" as it is called by con- 
fectioners. Sugar, if boiled without it, turns to 
coarse sugar again, when the syrup is turned on 
to the marble. The amount of Cream of Tartar 
to be used varies with the different kinds of can- 
dy to be made, and the proportion must be accu- 
rately maintained, for too much is as bad as not 
enough, and the candy will quickly melt to syrup 
again, or remain sticky and soft. 

The following recipes are made on the basis of 
the quantity that a general retail store would 



make at one time. But as part of the author's 
design is to initiate the ladies and young folks of 
families into the mysteries of the confectioner's 
art, it might be well to state that they can be di- 
vided and subdivided to suit the desires of any 
one, provided always that great accuracy is had 
in maintaining the same proportions. 

The tools and appliances needed to make candy, 
are few and simple, and may be enumerated as 
follows : a furnace, with a fire surface ten inches 
in diameter, a copper boiling pan that will hold 
six gallons, a confectioner's theremometer as des- 
cribed above, a smooth flat stone (or marble) 
three feet by two, and four iron rods half an 
inch square, to put around the edge of the mar- 
ble, to keep the boiling syrup from running over 
when it is poured on. These are all the princi- 
pal tools, and it will easily be seen that they 
are neither expensive nor in thj way when out 
of use. Of course if the size of the batch is much 
reduced, say by half, then an ordinary cooking 
stove and flat stone to cool the sugar on are all 
that is required. 



"When a little familiarity has "been attained with 
the recipes, by experience, the author will guar- 
antee that the student will have obtained a pretty 
fair knowledge of how to boil sugar for a great 
many of the different kinds of confections usually 
sold in first class saloons. The recipes for cara- 
mels alone are worth ten times the price of the 
booh, and the caramels manufactured from it are 
fully equal if not superior to anything in the 
market. 

It is absolutely necessary, in order to make 
good candy, that all the ingredients should be of 
the very best equality that can be had. The sug- 
ar should be Standard A. "A" sugar will not 
make white Candy, it must be of the best Stan- 
dard A or hard crushed . This applies more parti c- 
ulai'ly to Ice Cream Candy, which ought to be pure 
white when finished. When butter is used,i 
must be good, and as free from salt as possible. 
The Cream of Tartar must be absolutely pure. 

The best Chocolate to use is Caraccas, as it is 
purer in delicacy of ilavor to all other kinds, 
Confectioners as a rule do not use it for caramels. 



8 

but only for the best kind of Chocolate Cream 
Drops. Baker's Cocoa Paste is the brand most in 
use, and makes very good caramels and cream 
drops. The Caraccas chocolate costs 25 cents 
more per pound than Baker's, but it makes first- 
class work. Glucose, or Syrup of Wheat, now 
used extensively by confectioners, is a valuable ac- 
quisition, on account of the gummy consistency 
it imparts to candy made from it. 

No. 1. Ice-Cream Candy. 

The process of making Ice-Cream Candy is 
nearly the same, as far as regards boiling the su- 
gar, as in making nearly all kinds of sticks and 
drops. The ingredients are as follows : 

Best Standard A Sugar - 10 lbs. 

Water 2 qts. 

Butter - - - li lbs. 

Cream of tartar - 1 teaspoonful 

Dissolve the sugar in the water, and put it over 
the lire ; when it reaches the boiling point add 
the cream of tartar. When it has boiled ten min- 
utes put in the butter. It will now commence to 
foam, and will occupy twice the space it did be- 



9 

fore, therefore care should be had to select a ves- 
sel large enough, so that the boiling syrup should 
not run over. Now it is necessary to use the tests 
for boiling sugar, in order to know when the 
batch is done. Put your thermometer in the pan, 
and holding in your left hand a dipper of cold 
water, wet your right fore-ftnger, and dip it into 
the syrup, catch a little of it on your finger, and 
put it into the dipper of cold water. A jelly-like 
matter will adhere to your finger, or very likely 
run off it. Repeat the test every few minutes un- 
til, as you take your finger from the water, the sy- 
rup will congeal and slip from your finger in a lit- 
tle, lump that, when pressed, will snap like glass 
This is the signal that it has been boiled enough. 
If you look at the thermometer you will observe 
that it indicates 280 degrees. Pour the syrup 
quickly on the stone, (having previously greased 
it.) As soon as the edges begin to cool, turn 
them up on the middle, and continue the process 
until the whole mass is in a bunch ; then as soon 
as it is cool enough to handle, put it on a hook, 
•and pull it back and forth until it is of a snowy 



10 

whiteness. While being pulled is the best time 
to flavor, thereby working it uniformly through 
the batch. Extract of vanilla or oil of lemon is 
the favorite. Take it from the hook and put it on 
the table again, and pull it out in bars, or leave it 
in a mass, to ' suit yourself. In warm weather it 
is difficult to keep this kind of candy, for the great 
quantity of cream of tartar in it renders it soft 
and sticky, unless kept from the air. 

To make Chocolate Ice-Cream Candy, proceed 
as above in every particular until when the syrup 
is poured on the stone ; mix thoroughly through 
it half a pound of chocolate, joreviously ground or 
powdered. It is necessary to knead this as dough 
is worked, in order to thoroughly incorporate the 
chocolate in the batch. There should be enough 
to give the batch the same color as the chocolate, 
because when pulled it becomes much lighter. 

Strawberry lee Cream. 

Proceed as for vanilla. When the ingredients 
are all in, and the batch is boiling, put in the red 
cochineal color until it is a little darker than a 
strawberry, as in pulling it always becomes light- 



11 

er. Boil by thermometer to 280 degrees, or ska* 
crack by finger. Flavor while it is on the hoa 
with strawberry. 

Vanilla Caramels. 



Best Standard A Sugar 


6 lbs. 


Glucose 


i lbs. 


Butter 


li lbs. 


Sweet Cream 


2 qts. 



Two tablespoonfuls of Ex. Vanilla. 

Stir the sugar and the cream together, and 
when well mixed add the glucose. Put the mix- 
ture on the fire, and stir it constantly, or the 
cream will burn. When it has boiled fifteen min- 
utes add the butter, and commence to try the su- 
gar with the finger test. The thremometer is of 
no practical value in making this kind of candy. 
Try the sugar with the finger every minute, and 
as soon as the sugar cracks sharply when pressed, 
remove the pan from the fire, and add two table- 
spoonfuls of extract of vanilla, stirring it in very 
briskly. Then pour the syrup upon the marble. 
It might be well to mention that the marble must 



12 



be greased before the syrup is poured on it, and 
for convenience, it is best to do it before com- 
mencing to boil the sugar. It will be observed 
that these Caramels are of an opaque appearance, 
consequent on using cream. "When the syrup is 
nearly cool, crease it, or cut it into small pieces, 
three quarters of an inch square. If sweet cream 
is not to be had, thrc e cans of condensed milk 
will answer nearly as well. It should be reduced 
with water until of the consistency of cream. 

Vanilla Caramels No. 2. 

Best Standard A Sugar 10 lbs. 

" Butter ' - 2 lbs. 

Milk - 3 qts. 

1 teaspoonful of cream of tartar. 

Mix the milk and sugar together, and, when it 
commences to boil, add the cream of tartar- 
When it has boiled ten minutes add the butter, 
and commence to test it with the finger, as in the 
previous recipe. When it has reached the same 
point as before, remove it from the fire, and stir 
in two tablespoonfuls of vanilla very gently. Great 



13 

caution must be used not to stir the mixture af- 
ter it has been removed from tlie fire . But while 
boiling it must be stirred constantly. These car- 
amels will not be transparent, but of a cream 
color. 

Maple Caramels. 

These are made precisely as the others, except 
in place of standard A sugar use pure maple su- 
gar, and proceed in same manner as for vanilla, 
except that the flavor of the maple is sufficient 
without any other. 

. Chocolate Caramels No. 1. 

Best A Sugar - - - 6 lbs. 

Glucose 4 lbs. 

Butter - II lbs. 

Sweet Cream 2 qts. 

Caraccas Cocoa Paste - 1J lbs. 
2 tablespoonfuls Vanilla. 

Dissolve the sugar in the cream, then add the 
glucose, and put it on the fire. "When it has 
boiled ten minutes, add the butter and the cocoa 



14 

paste. These caramels must be stirred very brisk- 
ly while boiling, for the cream and chocolate burn 
very easily. A spatula is the best thing to stir 
with ; this is a stick about two inches wide and a 
couple of feet long. As the boiling progresses 
the syrup will become thick as pudding. Try it 
very often with the finger test, and when it gives 
a sharp crack take it from the fire, add two table- 
spoonfuls of vanilla extract, and pour it on the 
marble. The vanilla should be well stirred in. 
When it is almost cold cut it up in squares, or 
crease it with a knife. These caramels sell all the 
year around, and in summer should be kept in a 
covered tin box. 

"When made strictly after the above recipe they 
are unsurpassed. 

Chocolate Caramels No. 2. 



Best A Sugar - 


10 lbs. 


New Milk 


2 qts. 


Butter - 


1| lbs. 


Baker's Chocolate 


1± lbs. 


1 teaspoonful of cream of tartar. 





15 

Dissolve the sugar and the milk together, and 
when it comes to the boiling point add the cream 
of tartar. When it has boiled ten minutes add 
the butter and chocolate. Stir it continually, as 
the milk will burn quicker than cream. When 
the butter and chocolate are in, try it continually 
with the finger test ; as soon as it gives a sharp 
crack, remove it from the fire, stir in two table- 
spoonfuls of extract of vanilla, and pour it on the 
marble as soon as possible. Great care must be 
used in stirring this when not boiling, as without 
glucose it has a tendency to granulate on account 
of the milk. 



X 



Peanut Bar. 



Take of the shelled kernels 2 pounds to 1 of 
sugar, and pass them through a seive, to remove 
the dirt and dust, and pick them over carefully to 
remove all bad kernels. Place them in easy 
reach. Take 3 pounds best A sugar, and put it 
dry in a kettle, and set it on the fire. Add one 
teaspoonful of cream of tartar to the dry sugar. 



1G 

Stir the sugar up from the bottom with a spatu- 
la, until it has all melted. Then throw in the 
nuts slowly, until there is just sugar enough to 
cover them. Stir briskly until the nuts turn to a 
light brown, and then pour the batch on the mar- 
ble. Pat them down flat until the mass is only 
an inch or an inch and a half thick, and cut them 
to any desired width while still warm. If the 
kernels are roasted to light brown first, it saves 
time and much work stirring, besides making 
better candy. 

Peanut Bar. 

Another way to make the same. 

Take of any old candy say 5 pounds, add one 
quart of water, and 3 pounds of glucose. Boil 
until syrup comes to a sharp crack, then put in 
the nuts until the syrup will not take any more 
continually stirring them for two or three min- 
utes, and then dumping them out on marble. Cut 
when nearly cold. Boast the nuts first to a light 
brown. 



17 

Peanut Bar No. 3. 

Take a pan with sides 1| inches high, fill it 
nearly to the top with shelled nuts. Then boil 5 
pounds of A sugar in li pints of water and \ tea 
spoonful of cream of tartar, until a very sharp 
crack, or with thermometer 300 degrees. Then 
pour upon the nuts, and when yet warm cut in 
bars. This plan does not cook the nuts, and con- 
sequently does not eat as well as either of the 
above. But if the nuts are roasted first, then this 
method makes a very good candy. Almonds, 
walnuts, Brazil nuts and filberts, when treated 
this way, make a splendid candy. 

Almond Bar. 

Take 5 lbs of best A sugar and a quarter of a 
teaspoonful of cream of tartar ; put them dry in 
a kettle and stir them until the sugar has all mel- 
ted. Then throw in the almonds slowly until the 
syrup will not cover any more. Do not neglect 
to stir the mixture constantly. Turn the mass on 
the marble, flatten it out, and cut it into bars 



18 

when nearly cold. English walnuts, filberts, or 
Brazil nuts made in this manner sell very readily. 
These nuts do not need any cooking; as soon as 
all the nuts are in the syrup it is done. 

Cocoanuts. 

In selecting these nuts care should be taken to 
choose those in which the kernel does not adhere 
to the shell, as they are much the best. They are 
known as Carthagena nuts, and this variety is al- 
most exclusively used by confectioners. To pre- 
pare them, the outside shell should be removed 
with a sharp hatchet, without injuring the kernel. 
Then with a sj^oke-shave set firmly, take off the 
dark skin that covers the meat. Quarter them 
and boil them about fifteen minutes, and they 
will be ready to cut up, either with a machine, if 
you have one, or grated on a coarse grater. 

Cocoanut Cakes. 

Grate, or cut with the machine five nuts ; then 
take 5 lbs. of best A sugar and 1 pint of water, 



19 

and boil them until the Thermometer reaches 
275 degrees, or by the finger test, until the su- 
gar gives a slight snap. Remove the syrup 
from the fire, and stir in the grated nuts. Then 
return the pot to the fire and boil it again, until, 
when a small quantity is taken between the fin- 
ger and thumb, it will draw out like a thread. It 
should be stirred constantly from the time the 
nuts are put in. When it reaches the desired 
consistency, remove it from the fire, stir it gently 
a few times and take some out with a spoon and 
spread it with a fork on tins to any size you de- 
sire. These cakes can be colored by using a small 
quantity of the colors to be described further on. 
Another variety is made as follows : grate a small 
quantity of chocolate fine, and stir it into the 
mass just before removing it from the fire. This 
makes a very saleable article. 

Cocoanut Cream Bar. 

Grate 5 nuts. Take 5 lbs. of sugar and 1 quart 
of water, and boil them until the mercury in the 



20 

thermometer reaches 200 degrees. Then put in 
the nuts, remove the thermometer, and let it boil 
about 3 minutes, stirring it all the time. Take it 
oft' the fire and stir it gently until the mass gets 
stiff and white. Pour it out on the marble, ilat- 
U n it, and when cold, cut it into bars. This can- 
dy can be colored the same way as the Cocoanut 
Cakes. 

Cream for Chocolate Cream 
Drops. 

Best A Sugar, 10 lbs. 

Water, - - - 2 \ qts. 

One teaspoonful < >f cream of tartar. 

Mix the sugar and water together and put it 
over a hot fire. When it comes to a boil, add 
the cream of tartar, and put in the thermometer. 
If it is summer boil until the mercury marks 
245 degrees, as the cream must be harder, but 
in winter 241 degrees is hard enough. By the 
linger test, the syrup should be of the consisten- 
cy of jelly, so that it can be rolled up in a ball. 



21 

As soon as it reaches the desired heat, take the 
kettle off the lire instantly, and set it in a tub of 
cold water, or in some very cool place. While it 
is still warm, but not hot, stir the mass briskly 
with a spatula or long handled pudding-stick, un- 
til it turns as white as snow, and is of a soft, 
creamy texture. Before it is stirred, it should be 
flavored with two tablespoonfuls of extract of va- 
nilla. When beginning to stir the cream as it 
cools, the motion should be brisk and uninter- 
rupted, to prevent the s} r rup from becoming 
granulated, which would render it unfit for use. 
When it is creamed take it from the kettle, and 
knead it with the hands until there is not a lump 
left in it, and the mass is of a uniform softness. 
The cream is then ready for use for various pur- 
poses, and will keep a long time if kept in a cov- 
ered stone jar. 

Chocolate Cream Drops. 

Roll little bits of the cream described above to 
the size and shape of common marbles, and place 



22 

them on stiff, glazed paper, to harden a little on 
the outside. 

Put some cocoa paste or plain chocolate in a 
vessel, and set it in boiling water, until the choco- 
late is dissolved, but do not put any water into 
the chocolate. When the chocolate is all melted, 
drop the balls of cream into it, two or three at a 
time, and, lifting them out again with a fork, 
place them on the glazed paper to dry. As soon 
as the operation is finished, the drops should be 
placed in a cool place. These drops are some- 
times glazed by a solution of shellac and alcohol, 
put on with a soft brush. 



Chocolate Cream Bar. 

Have a pan with sides an inch and a half high. 
Grease some paper and fit it neatly around the 
sides and bottom of the pan. Prepare some choc- 
olate as in the foregoing recipe, and pour it into 
the pan to the depth of a quarter of an inch. 
Now take some of the cream described above, and 
putting it in a pan over the lire, stir it continually 



23 

until it is melted ; pour it into the pan on top of 
the chocolate, to the depth of an inch. When it 
has cooled a little put a layer of chocolate on the 
cream, a quarter of an inch deep. When it is 
cool the cake can be cut in bars. 

Combination Cream Bars. 

Take a pan of two or three inches depth, and 
cover it inside with greased paper as above. Pour 
into it half an inch of melted cream, also as 
above. Take the same quantity of cream, and as 
it melts color it a delicate pink, or red, and flavor 
it. with strawberry. When melted, j^our this on 
the first. Then take the same quantity of cream 
again, color it yellow and flavor it with lemon, 
and pour it on top of the other two. When it is 
cold cut it in halves, through the center, and put 
one half on top of the other. 

It is always the best plan to cover the inside of 
the pan with greased paper, as then you may be 
sure that the cake will turn out of the pan whole 
and unbroken. 



24 

Philadelphia Walnut Candy. 

Best New Orleans Molasses - \ gal. 

Glucose - - - 2 lbs. 

"Water - . - - 1 qt. 

Boil the mixture until, by the finger test, the 
syrup cracks. Then gradually put in the walnut 
kernels until the syrup will cover no more. The 
batch is then done, for the nuts need no cooking 
whatever. Turn it out and flatten it on the mar- 
ble, and cut it before it gets cold. 

Philadelphia Walnut Candy 

WITHOUT GLUCOSE. 

Best New Orleans Molasses - 1 gal. 

Water - 1 qt. 

One-half tea-spoonful cream tartar. Proceed 

in the same way as in the previous recipe. Both 
should be continually stirred while boiling. No 
cream of tartar is necessary where Glucose is 
used. 



25 

Lemon Acid Drops. 

Put 10 lbs. of sugar and 2 qts. water in a ket- 
tle over the fire. When they come to a boil, add 
half a teaspoonful of cream of tartar. Put in 
the thermometer and let it boil until the mercury 
reaches 305 degrees, or, by the finger test, until 
the syrup gives a good hard snap. Remove the 
kettle from the fire and pour the contents onto 
the marble, so that the batch will be about a quar- 
ter of an inch thick. Take three teaspoonfuls of 
finely powdered tartaric acid and twenty drops of 
oil of Lemon, and spread them evenly on the sur- 
face of the hot sugar. Now begin to turn the 
edges onto the middle, repeating the operation 
several times, and gradually make a lump of the 
whole batch, and knead it like dough, so as to 
thoroughly dissolve the acid and get it worked in- 
to the sugar. It can now be drawn out and cut 
into drops with the scissors, or rolled into sticks. 
Lemon drops are a very popular confection, and 
when made as above, are of a beautiful straw col- 
or, and perfectly transparent. 



2e 
Lemon Drops Without Acid. 

These drops are very simple to make and are 
in connection with raspberry, strawberry, banan- 
na and pine-apple, an admirable article for mixed 
candy. They look well and are very quickly made. 

To 10 lbs. of A sugar add two quarts of water 
and scant 1-2 tea-spoonful of cream tartar, in this 
place it will be well to describe accurately the 
different amounts or measures of cream tartar, as 
for instance, we say as above, a half teaspoonful 
it is meant that the bowl of the spoon even full 
with the rim. A tea-spoonful would of course be 
twice as much. It is absolutely necessary that 
these porportions or measure should be followed 
with accuracy to insure success in candy making. 
Boil by thermometer to 305 degrees, and as soon 
as it is off the fire pour into it the flavoring oil, as 
soon as it is on the marble prepare to mark it oft 
in squares about, 3-4 of an inch is the popular 
size, and while warm raise it from the marble as 
it will stick. Strawberry and raspberry is color- 
ed while boiling. Drop the color in when half- 
done ; do not stir it. Pineapple and bananna 



27 

color yellow ; none of these should be very deep, 
but a delicate tinge. 

Stick Candy and Drops. 

Standard A Sugar - - 10 lbs. 

Water, 2 qts. 

Cream of tartar, half teaspoonful. 

Confectioners vary a few degrees in mak- 
ing these varieties in the winter or spring- 
months, the degree for boiling the sugar is 305. 
In the extreme hot weather of the summer it is 
boiled to the 315 degrees, from which point the 
sugar changes from a beautiful transparent mass 
to a brown color. 

Peppermint is pulled and striped with six red 
stripes evenly distributed around the stick. Win- 
tergreen is also pulled, and striped with one 
broad and three narrow red stripes. Sassafras 
is also pulled and distinguished by three red 
broad stripes the center stripe is pulled on the 
hook until it is four or five shades lighter than its 
fellows. Lemon is generally surrounded by four 
narrow white stripes, the body of the sticks are 



28 

transparent. Cinnamon is colorocl red and as 
often pulled as left transparent and is striped 
with four narrow white lines. Pine Apple is pull- 
ed and ornamented with two red stripes with a 
yellow between. Clove is left transparent with a 
slight tinge of red with an alternate white and 
red stripe. Banana is a transparent stick with 
four narrow yellow stripes the body of the stick 
is sometimes tinged with yellow. Cream sticks 
are mostly white and flavored with Vanilla. 

The drops are striped exactly the same as the 
stick. 

The above are the principal flavors used 'and 
the distinguishing characteristics that time and 
usage has given to the different varieties. 

In boiling sugar for these varieties, depend on 
the thermometer, for none but old and skillful 
confectioners can do it without, as the sugar 
cracks very sharp at 290, whereas the boiling 
continues in some case to 315 degrees. When 
the boiling is completed turn it on the marble, 
and as soon as the edges become cool turn them 
on the center and repeat the process until the 



29 

whole batch can be turned over as fast as it cools. 
If wanted to make peppermint sticks, cut off 
a portion of the soft candy, as soon as possible 
after it has been poured on the marble, say a 
quarter of a pound, and color it a bright red. 
It needs only a very small quantity of coloring 
matter, which however must be thoroughly work- 
ed in with the hands. When this is done put the 
colored candy in a pan near the lire, to keep 
warm until ready for us 2. Now return to the 
batch and cool it as rapidly as possible. When 
sufficiently cool to "handle, put it en a hook, and 
draw it out until it is of a snowy whiteness. Then 
remove it from the hook and roll it round 011 the 
marble. Now take your colored piece, cut it into 
six equal strips and place them at equal distances 
around the batch. Now work one end of the 
whole down to a point, and pull it out into sticks 
of any desired thickness ; twisting it a little to 
make the six stripes into a pretty spiral around 
the stick. The best time to flavor these sticks is 
while pulling the batch on the hook, and is done 
by simply pouring a few drops of oil of pepper- 



30 

mint on it, and it will get worked in very thor- 
oughly by the pulling. It requires a good deal 
of skill to make a good stick, but to make a good 
drop is very easy. The above process is used for 
all other kinds of sticks. 



Cut Drops. 

In making these the learner can by degrees get 
accustomed to working the candy and striping it 
for the different varieties. If it is not striped in 
an artistic manner, it does not show the defects 
on a small drop, and if they are not pulled out to 
suit for drops, they can be left in unequal lengths 
and sold for broken candy. The writer has for a 
number of years discarded all machines for mak- 
ing these drops and used a common caramel cut- 
ter, the drops are cleaner cut and lighter than 
when passed through a machine, Draw out and 
roll the candy as if making sticks. Pass the cut- 
ter over and cut them nearly through. When cold 
they readily break and form a very attractive 
drop. If while working, the batch becomes too 



31 

cold hold it over the lire and it will soon soften ; 
the operation should be conducted in a warm 
room. 



Cream Candy. 

Is formed in large irregularly flattened sticks 
whose surfaces are rough and uneven. The 
process is exactly the same as for the sticks. 
They are not striped, but the whole batch is col- 
ored. Vanilla is always white. Strawberry, 
raspberry and rose is a delicate pink. Orange is 
colored a pale yellow and is flavored with oil of 
neroli. In using this and the oil of rose great 
caution must be exercised on account of the in- 
tense strength, one or two drops is sufficient for a 
ten pound batch of candy. Chocolate Cream of 
this quality is made by adding of powdered cho- 
colate to the batch as soon as poured on the mar- 
ble enough to color of a dark brown hue; add fla- 
vor with vanilla extract or oil of bitter almonds. 
When this is first made it is hard and brittle. 
Confectioners pack it away until becomes of a soft 



32 

creamy nature, from which process it derives its 
name. 



Old Fashioned Molasses Can- 
dy. 

Take one gallon best New Orleans Molasses, 
add 1 pint of water. Boil at a moderate heat in a 
vessel that holds at least three times the quantity. 
Stir it briskly all the time its on the lire. When 
it becomes of a pudding like texture, try it by the 
finger or use a stick, by first wetting it, and then 
plunging it in the syrup and back to the water. 
If the syrup gives a good crack put it between 
your teeth, if it sticks to them, boil a little longer 
until it does not. When nearly done put in a 
piece of butter say \ lb. Turn it out quickly. 
Cool it as soon as possible, and pull it until it gets 
stiff, flavor during the pulling with oil of lemon 
or vanilla. 



33 

Light Molasses Candy. 

New Orleans Molasses, - J gal. 

Water, - - - 1 qt. 

Molasses Sugar, 5 lbs. 

Befined Sugar, 2 lbs. 

Boil as above and flavor it while pulling. This 

kind of candy keeps admirably during the mild 
weather of spring and autumn. 

Taffy Candy. 

This kind of Candy is made by boiling molasses 
etc., exactly as in either of the foregoing receipts 
and when done, pouring it into trays and pans 
without pulling or flavoring. It is generally 
marked off into small squares with a knife. 

Everton Taffy. 



Extra "C 


' Sugar, 


- 


5 


lbs. 


Water, 


- 


- 


1 


qt. 


Butter, 


- 


- 


11 


lbs. 


Half a teaspoonful 


of Cream of Tartar. 





34 






Boil the sugar and water until, by the finger 
test, the syrup may be pressed into a hard ball; 
then put in a pound and a half of sweet butter- 
Continue the boiling until the finger test gives a 
sharp crack. Before pouring out, flavor with 
lemon oil. This is a favorite kind of candy, and 
sells readily. 

Chocolate Paste. 

Best "A" Sugar, - 5 lbs. 

Water, 3 pts. 

Chocolate, or eocoa paste, - 1 lb. 

Butter, : - \ lb. 

One teaspoonful Cream Tartar. 

Two table-spoonfuls Vanilla. 

Dissolve sugar and water, and when they come 
to a boil add cream of tartar. Boil until mercury 
shows 230 degrees, then add the chocolate and 
butter. Stir constantly and try it often with 
finger. The thermometer cannot be used to ad- 
vantage. When the mass shows a soft ball, or 
rather when taken from the fingers it can be 



35 

rolled up, it is clone. Pour in the vanilla as soon 
as it is off the fire, and stir through the batch un- 
til it becomes quite stiff; then run it in greased 
pans and when cold it will cut like cheese. This 
is a delicious confection and sells readily. 

Vanilla Cream Almonds. 

Take as many of the nuts as you wish to use, 
roast them gently over a slow fire, until they as- 
sume when broken a light brown color. Take of 
the cream as described for chocolate cream drops, 
roll it smooth to about a quarter of an inch thick. 
Cut in strips one inch wide and wrap each nut 
smoothly and evenly in a piece of the cream; lay 
them away for two or three hours to harden, then 
crystalize them by the process described. • 

Chocolate Cream Almonds. 

Having roasted the nuts as described above, 
take sufficient of the .cream, put in a pan and 
gently melt it by constantly stirring. Then hav- 



36 

ing some melted chocolate pour in enough to give 
the mass a dark brown appearance, then pour up- 
on the marble, and when blood warm knead it with 
the hands until it is soft. Then proceed as des- 
cribed for Vanilla cream almonds. 



Rose Cream Almonds. 

Having roasted the nuts as for the two prece- 
ding, take sufficient of the cream, melt it as des- 
cribed above, not forgetting to keep it in motion, 
color it a beautiful pink by the addition of a few 
drops of the red coloring, and two or three drops 
oil of rose. Turn it out and knead it as above, 
and proceed to envelope the roasted meats. 
Crystalrze, &c. The above process is by far the 
best for those who wish a delicous cream almond. 
But skilled confectioners employ an entirely diff- 
erent formula that would be exceedingly difficult 
for an inexperienced person to successfully follow 
however plain and simple the directions. 



37 

Cream Walnuts. 

Take of the meats of the English Walnut only 
the halfs that are entire. Spread of the cream 
before mentioned, as for cream drops, on the in- 
ner side of the meat to \ inch in thickness, then 
imbed the other half of the meat without covering 
the outside. Crystalize same as for nuts. 

Cream Dates and Figs. 

Are made by simply removing the stone from 
the date and filling up with cream. If the figs 
are very large they should be cut in half. Crys- 
talize same as for nuts. 

Sarsaparilla Taffy 

To 5 lbs. of Extra "C" Sugar, add 1 quart of 
water, \ teaspoonful of cream of tartar, \ pint of 
molasses. Boil by thermometer to 305 degrees, 
and when taken from the fire add 10 drops each 
of sassafrass and wintergreen oils, do not stir in 
the flavors. 



38 

Cinnamon Taffy. 

To 5 lbs of "A" sugar add one quart of water, 
\ teaspoonful cream of tartar. AVliile 1: oiling 
color to a bright red with the cochineal color. 
Boil to 305 degrees by thermometer, and when 
done add 10 drops of oil cinnamon. 

Candied Nuts. 

Take any quantity of the shelled nuts, English 
walnuts, Brazil nuts, filberts or almonds as pre- 
ferred. 

Boil sugar, say 5 lbs. to 1 quart of water, J 
teaspoonful of cream of tartar to 300 degrees by 
thermometer, take it from the fire and drop in 
the nuts, a few at a time, and lift out with a fork 
on tins or cold marble. 



Rock Candy. 

This is a very simple and at same time interest- 
ing process. It can be made in very small quan- 



39 

titles, and all that is necessary is a kettle having 
its sides flaring or wider at top than bottom, in 
order that the crystalized sugar may be taken out 
in the same shape as the vessel. Perforate the 
sides of the kettle with minute holes three inches 
apart, then run a thread through each hole in or- 
der that the sugar may form the crystal on the 
thread instead of all on the bottom and sides. 
Cover the outside with a thin coat of beeswax 
and resin to keep the syrup from running out of 
the holes. 

Take sugar in the proportion of 10 11 )s. to 3 qts. 
of water. Boil by thermometer to 220 degrees. 
It is now nearly boiled sufficient. Take a com- 
mon skimmer and after passing it through the 
syrup, blow through the holes If the syrup leaves 
the skimmer in light feathery particles it is done. 
Then pour it in the kettle prepared to receive it, 
and keep it in a very warm room for 10 or 12 
hours, examine and if the crystals are heavy 
enough to pour off the surplus syrup and let 
them drv. 



40 

Crystalization 

This operation consists simply in enveloping 
confections in a thin coating of crystals whose 
glistening appearance greatly adds to their beauty 
and has the advantage of rendering them almost 
impervious to the action of the atmosphere. The 
articles to be crystalized should be put in pans 
having sides two and half inches high. Then put 
in a copper or brass kettle as much water as will 
more than fill the pans. Then add seven pounds 
of sugar to a gallon of water and boil by ther- 
mometer to 225 degrees, take it from the fire and 
let it cool until blood warm, then pour upon the 
goods sufficient to cover them, put them in a 
warm place for 10 hours, pour oft the syrup and 
let them dry well before turning them out. The 
principle upon which the above is conducted is 
readily comprehended. When water is cold it 
will dissolve but a certain quantity of sugar and 
no more. "When heat is applied it will dissolve a 
much greater quantity. When taken from the 
fire and allowed to cool the superfluous sugar 



41 

that was held in solution by the heat, now begins 
to form itself in crystals and is deposited 
on the sides and bottom of the vessel, or upon the 
goods. Cream figs, cream dates, cream nuts can 
easily and without trouble be crystalized in the 
above manner. No cream of tartar or alcohol 
must be used. 



Horehound Candy. 

If five lbs. of this candy is wanted, take four 
one ounce packages of the dried herb, and two 
quarts of water. Boil to one quart, strain and 
add 5 lbs. of brown sugar. Boil by thermometer 
to 305 degrees, or to a hard snap. When done, 
pour upon the greased marble, and mark it off in 
squares, or sticks, as quick as it will retain the im- 
pression. It will be almost, or quite impossible 
for a new beginner to boil these hard candies to 
perfection, without a thermometer, as the candy 
will crack at 280 degrees, whereas the boiling is 
continued 25 degrees higher, and requires large 
experience to determine with accuracy, when the 



42 

sugar roaches the desired point without the in- 
strument, but with it no one need make a mis- 
take. 



Cough Candy, 

THE MOST POPULAR EVER MADE. 

One tablespoonful Elecampane. 

" " i^owdered Licorice Root. 

" "Wahoobarkofthe 
root. 

Oil of Gaultheria, - - 8 drops. 

Oil of Anise, - - -8 drops. 

Laudanum, - - 30 drops. 

To 10 lbs of good Brown Sugar, add two quarts 
of water, \ teaspoonful cream of tartar. Boil by 
thermometer to 305 degrees. Turn the syrup on 
the marble as soon as possible spread evenly over 
its surface the above articles. Turn up the 
edges and work the whole evenly through the mass 
by kneading as in bread making. It is generally 
cut in drops, but can be rolled in sticks, of two 



43 

ounces each. If in sticks it keeps better pulled, 
and also increases in bulk. 

Sponge Sugar or Spanish 
Candy. 

Having made a wooden frame 12 or 16 square, 
and 4| deep, place it on a wet slab or wooden 
bench. Take 7 lbs. of Loaf Sugar, 1 quart of 
water, J teaspoonful of cream of tartar. Boil to 
the caramel degree or first snap indicated by ther- 
mometer by 280 degrees. Previous to which 
take 3-4 of a pound of fine powdered white 
sugar mix the whites of two eggs, beat it well 
until its stiff. When the sugar comes to the de- 
gree required put in any flavoring you desire, or 
color, take it off, pour your icing in, and immedi- 
ately agitate the whole quickly with the spatula. 
In two or three minutes it will rise to the edge of 
the pan, let it fall again and continue stirring, as 
soon as it begins to rise the second time instantly 
pour it in the frame. Many fail at this process 
from pouring out at the first rising, which on the 
slab becomes perfectly flat and heavy. When 



4* 



cold remove it by passing a fine string or long 
palate knife under it. 



Pop Corn Balls. 



Pop the corn,avoiding all that is not nicely open- 
ed. Place half bushel of the corn on the table or 
in a large dripping pan; put a little water in a 
kettle with one lb. of sugar and boil as for candy, 
until it becomes quitewaxy in water when tried 
as for candy ; Then remove from the fire and pour 
into it G or 7 tablespoonfuls of thick gum solution, 
made by pouring water boiling hot upon Gum 
Arabic over night or some hours before. Now 
pour the mixture upon different parts of the corn, 
putting the hands under the corn, lifting up and 
mixing until the corn is all saturated with the 
candy mixture. Then with the hand press the 
corn into balls, being quick lest its sets before 
you get through. This amount will make about 
a 100 balls if properly done, white or brown su- 
gar may be used. 



45 

Gum Arabic Drops. 

Take 6 lbs. of white Gum Arabic dissolve in 
three quarts of water, over a slow fire, stirring it 
constantly from the bottom, until all is entirely 
melted, then strain and press it through a strong 
coarse cloth or seive, into a clean basin. Now add 
4 lbs. white pulverized sugar, and 1 pint of 
orange flower water or other flavor. Place it 
over a slow fire and stir it constantly until it boils 
up, then remove it from the fire, let it stand a 
short time to settle, remove the scum and pour in 
moulds. Place them in the drying room at a 
temperature of 70 degrees for one day. Then 
turn them out brush tnem clean and crystalize. 



A Good Cough Candy. 

Tincture Lobelia. - - 1 oz. 

Squills. - - 1 oz. 

" Blood Root. - - 1 oz. 

" Opium. - - 1 oz. 



46 

To 7 lbs. A sugar add 1 quart of water. 

Boil by thermometer to 305 degrees. Then 
put in tinctures and when it again reaches 300 
degrees it is done. Cut in squares, or rolled in 
sticks it sells equally well 



Chocolate Bon Bons. 

Finest assorted Gum Arabic, 2 oz. 

Icing sugar, 2 lbs. 

Chocolate, 4 oz. 

White of 2 Eggs. 

Flavor with Vanilla. 

Dissolve the gum in a gill of hot water and 
strain through a piece of muslin, then add the 
essence of vanilla, add icing sugar until the mass 
is quite stiff. 

Melt the chocolate with a tablespoonful of wa- 
ter. Work it very smooth with a spoon, and stir in 
the whites of two eggs and icing. Fill a funnel 
shaped bag, with a tin tube attached to it having 
a quarter inch nozzle, with the W T hite Vanilla 
Cream preparation, and pusli it out on a large 



47 



sheet of paper covered with fine sugar. As the 
contents are forced out with the right hand cut 
with a knife the size of a large pea, as fast as a 
sheet of paper is filled it should be laid on a bak- 
ing platter in the oven for 10 minutes to dry the 
outside. Next dip the white balls in the choco- 
late icing, holding one at a time on a fork then 
lay them on wire to dry. 

Coffee and Cognac Bon Bons. 

Take 2 ounces of fine white Gum Arabic soaked 
in a gill of hot water and afterwards strained. 2 
lbs. icing sugar, 2 ounces essence of coffee, half a 
gill of cognac brandy and the whites of 2 eggs. 
° First work the gum, brandy and enough of the 
icing into an elastic paste as directed in chocolate 
and vanilla. Next prepare the royal icing by 
working the whites of two eggs, essence of coffee, 
and some of the sugar, so as to produce a stiff 
bodied yet somewhat liquid royal icing. These 
two foregoing preparations are to be used for the 
composition of these Bon Bons in exactly the 



48 

same manner as indicated for the manufacture of 
those described in No. 1. 



Italian Cream Choeolate. 

Best A Sugar, - - 5 lbs. 

Glucose, - - - 1 lb. 

Sweet Cream, - - 1 qt. 

Cocoa Paste, - - 1 lb. 

Mix sugar and cream and when done add Glu- 
cose ; when the batch is well boiling add the cocoa 
paste. Boil until it reaches the ball degree or 
when it is tried by the finger the syrup can be 
rolled up. Take it from the fire and with the 
spatula stir until it creams, and then turn it out 
in moulds or pans. Flavor with a few drops of 
oil of bitter almonds or vanilla. This should be 
agitated continuously to prevent the cream and 
chocolate from burning. If glucose is not handy 
cream of tartar can be substituted, one teaspoon- 
ful will be sufficient. 






49 

Italian Cream White. 

Best A Sugar, - - 5 lbs. 

Water, - - - 1 qt. 

Cream Tartar, \ teaspoonful. 
Boil to ball and cream it in the copper with 
sj3atula. 

Powder Sugar. — Red. 

One lb. of sugar is passed through the seive to 
free it from the powder, which done, it is put in 
a sugar pan and warmed slightly, stirring it with 
the hand. As soon as it gets warmed, some 
cochineal coloring is gradually introduced, and 
the sugar is poured on a large sheet of paper 
rubbed between the hands until all is thorougly 
colored of a delicate red hue. This done it is 
spread over another sheet of paper and dried in 
the drying closet. 

Yellow Powder Sugar. 

One ounce of hay saffron is put in a sugar pan 



50 

with a gill and a half of water, a small lump of 
alum about size of a hazel nut, and half an ounce 
of sugar. The pan is set on the fire and allowed 
to boil for 5 minutes, then strained through a 
napkin. Proceed same as for red. 

Green Powder Sugar. 

This sugar is prepared in same manner as the 
red, only replacing the cochineal by some spinach 
green or some green office color. 

Spinach Green. 

A small basket full of Spinach is washed, 
pounded and pressed well in small quantities 
through a coarse cloth twisted at both ends. 
Thus all the water is pressed out and put in a 
sugar pan which is set on the fire. As soon as 
the liquid begins to curdle it is poured through a 
seive, so as to drain off the water, preserving only 
the coloring matter, which remains in the sieve. 



51 

It is then taken off with a spoon and left covered 
on ice keeping it for after use. 



Poisonous Colors. 

The following is a list of substances which 
should never under any circumstances be used for 
coloring confectionery, ice cream or any article of 
food whatever: 

Red — Red lead, minium oxides of lead, cinna- 
bar, vermillion sulphide of mercury, aniline red 
which is liable to contain arsenic. 

Blue. — Blue verdita, carbonate of co})per and 
calcium. 

Green — Emerald green, Scheele's green, arsen- 
ite of copper, Reainans green, cobalt and zinc 
green verditer, carbonate of copper. 

Yellow. — Chrome yellow, chromate of lead, or- 
pieent, sulphate of arsenic, patent yellow, -Tower's 
yellow, Cassel's yellow, iodide of lead. 



52 

Colors that may be used with 
Safety, 

Red — Carmine, cochineal, Brazil wood, madder. 

Blue — Powdered Prussian blue in the soluble 
form as sold by respectable druggists. 

Yellow — Turkey yellow berries, Persian yellow 
berries, quercitron, fustic, saffron, gambage is 
sometime used for coloring. But while this sub- 
stance can hardly be said to be poisonous in the 
quantities likoly to be used, it would be better to 
abandon the use of it altogether, and substitute 
the Turkey or Persian yellow berries, which give 
a beautiful and brilliant color, and one quite free 
from danger. 

Green — Sap Green, or a mixture of Prussian 
blue, with any of the yellows above mentioned. 

Purple — Purple colors may be produced by the 
mixture of blues with the various red colors. 

A decoction of logwood gives also a good violet 
or purple color. 

Orange — This may be produced by mixtures of 
any of the reds with the yellows. Vary the pro- 
portions according to shade desired. 



53 

To make the Varieties of Col- 
or. 



RED. 




Powdered Cochineal, 


- 4 oz. 


" Alum, - 


- 4 oz. 


Salts Tartar, 


- 4 oz. 


Molasses, ------ 


- 1J pts, 


Cream of Tartar, - 


- 6 oz. 


Water, - 


- - lqt, 



Put all in a copper pan and boil only long 
enough to dissolve the acids. Then strain 



through Swiss muslin. 



YELLOW. 

Saffron, - - - - - 4 oz. 
Alchohol, - - - - - 16 oz. 
After it has stood for one week, filter for use. 

BLUE. 

Powdered Prussian Blue, in the soluble form, 
as sold by druggists, one dram, and two ounces 
of water. 



Bon Bons. 

This name is given to that class of goods pro- 
duced from Cream, as described in the manufac- 
ture of chocolate cream. The different varieties 
of shape, color and flavor are nearly all produced 
from the same formula. 

In the first place it is necessaiy to have an ap- 
paratus to mould the forms of the different varie- 
ties. The impressions are made in fine pulveriz- 
ed starch, which is put on boards usually two 
feet long by sixteen inches wide, having sides one 
and a half inches high, which is filled with the 
light starch and struck off even with the edges by 
a straight flat stick. The models of the bon bons 
are usually made from plaster of Paris, and are 
glued on a flat board about one or one and a half 
inches apart. When starch is ready the impres- 
sions are made by gently pressing the moulds that 
are fastened to the board their full depth in the 
starch until all are full. Now, having all ready, 
* the cream must next be prepared to pour in the 
impressions. 



Vanilla Cream Bon Bons. 

Take of the cream previously described, pour a 
sufficient quantity in a small copper pan and put 
it over the fire. Stir it until melted, then add 
the vanilla flavor. It is now ready to pour in the 
moulds. Confectioners use a funnel shaped ves- 
sel holding about a quart, with a handle at the 
upper end, ^and a hole a quarter of an inch in di- 
ameter at the small end, a long plug with a sharp 
point is fitted that can easily be moved up or 
down to regulate the flow of the cream. This is 
filled with the cream, the plug prevents its escape 
or dripping, and by gently lifting the plug the 
cream can be poured in each depression and shut 
off continuously until all are filled. Let the cream 
remain until hard enough to handle without crush- 
ing, then empty the moulds, starch and con- 
tents in a seive, and gently agitate until all the 
starch is removed. Lay the bon bons in a mod- 
erately warm place for two or three days to hard- 
en, then they many be crystalized. 

Lemon and orange bon bons are mada by sim- 



ply using the oil or extract. An addition to the 
above may be made by mixing with the cream 
some of the finely grated outer rinds of the fruit. 



Almond Bon Bons. 

Take a small quantity of the kernels, roast then* 
over a slow fire until of a brown color. When 
cold put them in a mortar and pound them to a 
coarse powder, then incorporate them in the mel- 
ted cream which should have a few drops of wa- 
ter added and three or four drops oil bitter al- 
monds. 



Chocolate Bon Bons. 

"When the cream is on the fire stir in sufficient 
of finely powdered chocolate and extract of vanil- 
la to flavor, and only enough chocolate to give the 
desired color. 



57 

Simple Syrup for Soda Wa- 
ter. 

This is the ground work or base for all the diff- 
erent varieties of flavors. The writer has by long- 
experience found that 13 lbs. of refined granula- 
ted sugar to each gallon of water, is the proper 
quantity to be used. Boiling only sufficient to 
totally dissolve the sugar. The white of one egg 
beaten to a froth and incorporated with the su- 
gar adds to its clearness. What impurities re- 
main in the sugar will rise to the surface and 
must be skimmed on. Strain while hot through 
a fine cullender or piece of new flannel, add one 
pint of Glucose to each gallon of syrup. It pre- 
vents crystalization and adds to its foaming quali- 
ties when drawn from the fountain. It ought to 
be kept in a cool place. 

Raspberry Syrup. 

Take any quantity of the fully ripe fruit, place 
them in a tub, and with a spatula with a sharp 



58 

point, bruise tlie fruit by stirring it briskly after 
the skin lias been broken, let them remain for two 
or three hours and then in a bag made of strong 
flannel put the bruised berries, and let the juice 
of its own accord run out in a suitable vessel. 
Mix \ ounce of acetic acid in 3 ounces of wa- 
ter, and acid to each gallon of the juice. Then to 
each gallon of the juice add 13 lbs. of granulated 
or crushed sugar and dissolve it by gentle heat 
not to exceed 125 degrees by thermometer, while 
still warm this may be bottled and corked for fu- 
ture use. 



Strawberry Syrup. 

This fruit has a more firm texture than the 
raspberry, and therefore requires more force to 
express the juice. Proceed in same manner as 
for raspberry with the exception of beating the 
berries to a pulp, then let them stand two or three 
hours, after which put them in the bag and after 
all the juice has run out, put the bag between 
two boards and express the remaining juice, then 



59 

add the same quantity per gallon of acetic acid, 
and 14 lbs of granulated sugar to one gallon of 
juice. Melt by gentle heat to 212 degrees by 
thermometer, and while still warm pour in jugs 
or bottles and cork tight for future use. 

Pineapple Syrup. 

This fruit has still greater . firmness of texture 
than the strawberry and requires more labor to 
reduce it to a fine pulp. A tub with a strong bot- 
tom and a spatula with a fiat surface at the end, 
to pound the fruit will be found well adapted for 
the purpose. After laying for an hour or two the 
fruit should be expressed by powerful pressure. 

The common cider press will answer. Add 
14 lbs of granulated or crushed sugar to each 
gallon of juice, and a little of the acetic acid des- 
cribed for raspberry and strawberry. This juice 
should be allowed to reach the boiling point in 
order to acquire good keeping qualities. If the 
syrup should be too heavy when cold reduce as 
wanted to use, with water. Strain through a fine 
cullender or new flannel. 



60 

Pineapple Syrup. 



ARTIFICIAL. 



To simple syrup add sufficient of the extract of 
pineapple to give it the required flavor. 

This extract very closely resembles the true 
flavor of the fruit, which is not the case with most 
of the chemical extracts. 

Sarsaparilla Syrup. 

To simple syrup add sufficient of the follow- 
ing to suit the taste. Twenty drops each of win- 
tergreen and sassafras oils in a wine glass full of 
alcohol. The syrup should be a dark brown color, 
to obtain which, use burnt sugar or extract of 
licorice. The former is always preferred. This 
makes a very popular flavor and most soda 
drinkers prefer it quite strong of the extract. 

Cream Syrup. — No. 1. 

This syrup is made sometimes by simply keep- 



61 



ing a supply of pure cow's cream on the ice and 
use it as occasion requires. But the writer's ob- 
jection to this method is the excessive foaming 
as soon as the soda is drawn on it. 
no. 2. 

A very acceptable syrup is made from con- 
densed milk. It gives better satisfaction than any 
other form. Reduce the condensed milk to the 
consistency of cream by the addition of a little 
water, then add an equal quantity of simple syr- 
up. Its keeping qualities are superior to any 
other form of cream syrup. 

NO. 3. 

In order to give everybody their choice, the 
writer will add the following — when it is not 
possible to obtain the pure cream or condensed 
milk, this substitute will answer very well: 

Beat the whites of two eggs with the yolk of 
one to a froth, after which add one pound of pul- 
verized sugar, then add gradually one pint of rich 
fresh milk, and stir until all the sugar is dis- 
solved, then strain through a line sieve. 



62 

Imitation Cream Syrup. 

Three fluid ounces fresh oil of sweet almonds, 
two ounces powdered gum arabic and nine ounces 
of water; then dissolve one pound of white sugar 
by gentle heat, strain, and when cool, add the 
white of two eggs. Put in bottles well corked, 
in a cool place. This will keep well, and is an 
excellent substitute for cream. 



Chocolate Syrup. 

Take of good quality cocoa paste, same as 
used for caramels, say one half pound.; if that is 
not at hand, Baker's chocolate will answer, or a 
good quality of sweet chocolate. Melt in a ves- 
sel that sits in boiling water; after it has melted 
and while hot, add, by very small quantities, sim- 
ple syrup, stirring meanwhile to incorporate the 
two together, until a sufficiency is added to give 
the whole a dark brown appearance. When cold 
add the vanilla flavoring. 



63 

Coffee Syrup. 

Pure ground Java coffee, one half pound; pure 
Moclia coffee, one half pound; water, one gallon; 
sugar, ten pounds. Place the coffee in a stone 
jar or jug, heat the water to the boiling point, 
pour it on the coffee, tightly close the mouth of 
the vessel, and when cold add the sugar, then 
filter with very slight heat to facilitate the solu- 
tion. 



Ginger Syrup. 

Fluid extract of ginger, two ounces; sugar, 
four ounces; carbonate of magnesia, one ounce; 
simple syrup, one gallon. The extract of ginger 
is rubbed in a mortar with the carbonate of mag- 
nesia, and afterwards to this mixture is added the 
sugar, and thoroughly mixed. This is then ad- 
ded to the syrup, and the whole is heated, but 
not boiled, and the syrup filtered. This gives a 
bright, clear syrup. 



64 

Sherbet Syrup. 

Lemon sjTup, one part; pineapple syrup, one 
part; vanilla syrup, three parts. 

Orgeat Syrup. 

Simple syrup, one gallon; extract of vanilla, 
one ounce; extract of bitter almonds, one half 



ounce. 



True Syrup of Orgeat. 

Take four ounces of bitter almonds, two ouncas 
of sweet almonds, blanch them by pouring hot 
water over them, remove the dark skins, pound 
in a mortar to a firm paste,and gradually add 
one quart of simple syrup. Strain through a 
fine cullender. 



Imitation Strawberry Syrup. 

To one gallon of simple syrup add 4 oz. Ger- 



65 

man cherry juice, tincture of orris root one ounce, 
citric acid six drachms, strawberry flavor three 
drachms. 



Imitation Raspberry Syrup. 

Exactly as the foregoing with the exception of 
substituting raspberry flavor for strawberry. 



Milk Punch. 

To one qt. of extra heavy simple syrup add one 
pint each of Jamaica rum and brandy. Flavor 
with two teaspoonsful of the extract made by 
pounding in a mortar one ounce of mace in eight 
ounces of the alcohol, pour this syrup in the glass 
and add sufficient of ordinary cream syrup. 



Wine Syrup. 

Catawba, hock, claret and other wines. Hav- 
ing made a very heavy simple syrup of 16 lbs. of 



6G 



sugar to the gallon. Then prepare as small a 
quantity as is needed by using an equal quantity 
of the wines and the syrup. When the syrup is 
about to be put on the fire add a half teaspoonful 
of cream of tartar to each gallon of syrup to pre- 
vent crystalization. 



Essential Oils and Extracts. 

The oils usually employed in the manufacture 
of confections are those possessing an agreeable 
aromatic flavor, and are generally used in their 
original strength without being reduced except 
with alcohol. It is absolutely necessary that they 
should be pure and fresh. More particularly with 
the oils of lemon and peppermint. They are 
more popular than most others and therefore 
more frequently adulterated. When not fresh or 
pure they partake of the flavor of turpentine and 
are particular unpleasant to the taste. 

Extracts are but simple mixtures of the oils 
with alcohol which should be of sufficient strength 
to cut the oil and effect a perfect combination. 



67 

Tinctures are made by pounding or macerating 
the articles and mixing with alcohol. 

The following proportions of oils and alcohol 
make a better extract than can be obtained by 
most of the preparations manufactured for sale. 
Confectioners and families will find it to their in- 
terest to manufacture their own extracts from 
these recipes. 

For practical use in flavoring candies or for 
household purposes, no color need be added to 
the extracts. It is indispensable that in the man- 
ufacture of white goods the extracts should be as 
free from color as possible. 



Extract of Anise. 

Anise oil, 1 ounce. 

Alcohol, 1 pint. 

Extract of Cloves. 

Oil of clove, - 2 ounces, 

Alcohol, - 1 pint. 



G8 

Extract of Cinnamon. 

True Ceylon oil, - - - 1 ounce. 
Alcohol, - - 1 pint. 



Extract of Bitter Almonds. 

Oil of bitter almonds, 2 ounces. 

Alcohol, - - 1 pint. 



Extract of Ginger. 

Green Jamaica ginger cut fine, 8 ounces. 
Alcohol, - - - 1 pint. 

Let it stand for one month, then filter. 



Extract of Sarsaparilla. 



Oil of sassafras, 


2 ounces. 


Oil of wintergreen, 


2 ounces. 


Alcohol, - 


1 pint. 



G9 

Extract of Capsicum. 

Powdered cayenne pepper, 4 ounces. 

Alcohol, 1 pint. 

Let it stand for a week, then filter. 



Extract of Vanilla. 

This exceedingly fine flavor is very difficult to 
procure in its pure state, owing principally to the 
high price of vanilla. The extract as usually sold 
by first-class drug houses contain an adulteration 
from the Tonka bean, an article that in flavor 
greatly resembles that of the true vanilla. Con- 
fectioners prefer in all cases to make their own 
extracts, this one in particular, as it is then free 
from all useless coloring matter, a very important 
point when it is used in white goods. In select- 
ing beans very great care should be exercised, on- 
ly the freshest should be purchased, they will be 
found to have a soft, dark pith, which oozes out 
when cut. Following are the true formula for 



70 

making and using the extract with and without 
the tonka: 

no. 1. 

Vanilla beans, 2 ounces. 

Alcohol, - - - 6 " 

Water, - - - 4 " 

Cut the bean one-eight of an inch in length and 
macerate them in a mortar, if one is not handy 
they will do very well only cut. Put them in a 
glass vessel and let them stand two or three 
weeks. The extract will be found of a delicate 
brandy color and fine flavor. 

2. 

Vanilla and Tonka Extract. 



Vanilla, 4 ounces. 

Tonka, - 1 pound. 

Alcohol, - 2 quarts. 

Water, - 1 pint. 

Chop or pound the beans and put them in the 
alcohol and water for three weeks, strain through 
cambric and put in tight corked bottles for use. 



71 
3. 

To Use the Pure Vanilla Bean. 

Take of equal parts powdered sugar and vanil- 
la beans, macerate in an iron mortar until the 
whole is of a uniform fineness, put in an air tight 
vessel and use it dry. It is certainly the very 
best way to obtain the whole of the delicate fla- 
vor of the bean. 



To make a Superior Vanilla 

Extract from Dry Vanilla 

Beans. 

The following recipe for making the extract is 
known to but few persons, and has saved the 
writer many hundred dollars, and at the same 
time has produced an extract superior in every 
particular from the old way. As soon as the va- 
nilla bean becomes dry and brittle, it can be pur- 
chased for half the price of the fresh bean. And 



under this process yields a flavor in many cases 
superior to the fresh bean treated as formerly. To 
| of a pound of the dry vanilla bean, cut very 
fine, add half a gallon of hot water, let it simmer 
a few minutes and then put it in a moderately 
warm place for 24 hours. Then add one-half gal- 
lon of best alcohol, after standing a weak strain 
it, and it is ready for use. Six ounces of tonka 
beans added to the above gives additional 
strength, but it destroys a portion of the delicate 
flavor peculiar to the vanilla bean alone. 



Extract of Lemon. 

Pure oil of lemon, 2 ounces, 

Alcohol, - 1 pint. 

An improvement to the above, for ice cream 
and household purposes, consists of cutting the 
yellow rind from a half dozen lemons, macerate 
it and put it in the alcohol, two or three days be- 
fore mixing with oil. Be careful and not remove 



73 

the white skin that underlies the yellow, for it has 
a very bitter disagreeable taste. 



Extract of Peppermint. 

Hotchkiss' pure oil of peppermint, 2 ounces, 
Alcohol, - - - _ . i p int# 



Extract of Wintergreen. 

Oil of wintergreen, 1 ounce, 

Alcohol, - 1 quar t. 



Artificial Fruit Essences. 

Artificial fruit essences, such as banana, straw- 
berry, raspberry, pineapple, etc., are made from 
chemical compounds, by processes too complica- 
ted for the purposes of this work. They can be 
purchased of respectable druggists at much less 
cost than to manufacture on a small scale. 



74 

Ice Creams. 

NO. 1. FROM PURE CREAM — VANILLA. 

Pure fresh cow's cream, - - 6 quarts, 
Powdered sugar, - - - 24 ounces. 

Extract of vanilla, only enough to give a deli- 
cate flavor should be used. This cream does not 
require to be boiled, it will, with proper freezing, 
increase seventy-five per cent. 

no. 2. 

Fresh cream, 6 quarts, 

Powdered or granulated sugar, 24 ounces, 
Glucose, - 1 pound. 

The glucose renders it very smooth and should 
be first dissolved in the cream, then the sugar is 
added. No boiling is necessary. 

no. 3. 

Fresh cream, - - 6 quarts, 

Powdered or granulated sugar, - 28 ounces. 



75 

The yolks of four eggs and the whites of twelve 
beaten to a froth, tiien incorporated with the 
sugar and added to the cream, makes a splendid 
ice cream, but does not increase the product as 
much as the two foregoing receipts. 



Chocolate Ice Cream, from 
Pure Cream, 

Fresh Cream, - 6 quarts. 

Powdered or granulated sugar, 30 ounces. 

Cocoa paste or sweet chocolate, \ pound. 

The chocolate must be of a good quality to in- 
sure success, as this is the most difficult of all 
flavors to make properly. Take a common earth- 
en bowl of six quarts capacity, put it in hot 
water, melt the chocolate therein, after which 
add the sugar. When the two are thoroughly 
mixed they will grain. Then add the cold cream, 
a very small quantity at a time, say a tablespoon- 
ful. After it is worked in, a little more may bo 
added, soon a smooth paste will be formed, 



7G 

which should be kept in that condition, by con- 
stant stirring, until the cream is all in. It should 
then be put in a cooler, and when cold freeze. 
The quantity of chocolate to use for the above 
amount of cream varies with the quality, conse- 
quently, after one or two trials, the amount can 
be definitely ascertained. Flavor with vanilla. 



Lemon Ice Cream from Pure 
Cream. 

Pure fresh cream, - 6 quarts. 

Powdered or granulated sugar, 30 ounces. 
Good sized lemons, 4 

Grate the yellow rind off the lemons, boil it in 
half pint of milk long enough to reduce it to one 
and one-half gills, or put the grated rinds in a 
gill of alcohol an hour or two before using, or 
grate the lemons on a piece of hard lump sugar 
and use the sugar, but care must be taken lest 
there may be yet too much sugar which gives a 



11 

very disagreeable flavor after eating. Put all to- 
gether and then squeeze the juice of two of the 
lemons, add a few drops of essence of lemon, 
strain all through a cullender or piece of flannel 
in the freezer. Sometimes it will require five 
lemons and at others only three, according to 
size and thickness of rind. A good way to do, if 
there is much business, is to prepare the flavor in 
sufficient quantities to last two or three weeks. It 
saves much time in straining and preparing when 
every moment is valuable. 



Strawberry and Raspberry Ice 
Cream, from Pure Cream. 

Pure Cream, - - 6 quarts, 

Granulated sugar, - -24 ounces, 

Eipe berries, - - - 1 quart. 

Macerate the berries and put one pound of su- 
gar on them. Let them stand for two or three 
hours, the longer the better, then put them in a 
flannel bag and then gently press the juice. Do 



78 



not use too much force. "When the juice is ready, 
if it requires more sugar, add it until its taste 
is agreeable. Mix with the cream, if, when all is 
ready, the flavor of strawberries is not prominent 
enough, then add of the essence of strawberry, 
sufficient. Color with cochineal or carmine. 



Custard lee Cream. 

Fresh new milk, - - 12 quarts, 

Granulated sugar, - 52 ounces, 

Eggs. - - 48. 

Beat the eggs to a froth and then add sugar to 
the eggs. Stir until the sugar is well incorpora- 
ted with them. Next put the milk on the fire 
and constantly stir until it boils, using great cau- 
tion lest it burn. Then pour the boiling milk on 
the sugar and eggs, stirring them all together, 
Now put the whole over the fire, and after stir- 
ring half a minute, not any more, or just enough 
to thicken it slightly. When it is done, strain it 
and put it in a cooler. AVhen thoroughly cold, 
add the flavoring and freeze. 



79 




Custard lee Cream. 


IMPKOVEMENT. 




Fresh new milk, 


6 quarts, 


Eggs, 


24 


Granulated sugar, 


52 ounces, 


Fresh cream, 


6 quarts. 



Proceed with the eggs and milk as in the fore- 
going, and when all is ready for the freezer, add 
six quarts of rich cream. 

This makes a splendid ice cream, not so rich as 
pure cream, which many persons cannot eat on 
that account. There are others who do not like 
custard because of so many eggs. This strikes a 
happy medium and is very popular. 



Ice Cream Cheap. 

Pure milk, 6 quarts. 

Granulated sugar, - - - 24 ounce? 

Oswego corn starch, 8 ounces. 



80 

Dissolvet he starch in one quart of milk then 
mix all together and just simmer a little, not boil, 
flavor to taste. 



Bisque Ice Cream. 

Mix one-half doxen dried maccaroons and one- 
third pound of sugar to each quart of cream. 
The maccaroons to be pounded fine and dissolved 
in a portion of the cream, then add the remain- 
der, strain and freeze. 

Parissian Coffee lee Cream. 

Make a half pint of very rich strong mocha 
coffee, and add one quart of fresh rich cream one 
half pound pulverized sugar and one desert 
spoonful of vanilla. Beat the yolks of eight eggs 
very light, and add them to the mixture. Place 
the whole on a moderate fire, stirring continually 
until it thickens, with a wooden spoon or spatula, 
remove from the fire, strain through a hair sieve 
and when nearly cold add to it half an ounce gel- 



81 

atine that has been dissolved in a small quantity of 
milk or water, stir all well together, pour it in an 
ice cream mould, place a paper over the top, put 
on the lid and bury the mould in broken ice and 
salt for at least two hours, let it remain until ready 
for use, then take it from the ice, wipe off the 
mould, dip in lukewarm water and right out 
again, take off the lid and paper and turn it on 
the dish in the usual way. 

Coffee lee Cream. 

Put one pound of pulverized sugar in a stew 
pan, stir in 4 eggs, add two quarts rich cream 
and one pint of strong coffee, mix all and place 
on the fire stirring continually until it gives one 
boil, then remove, strain through a hair sieve. 
Freeze when cold in an ice cream can. 

Charlotte Russe. — No. 1. 

WITHOUT GELATINE. 

One pint of pure cream, sweeten with two 



82 

ounces of sugar and flavor to taste. Beat suffi- 
cient to dissolve the sugar. Beat to a stiff froth 
the whites of nine eggs, then add the cream, beat 
again, put it inside of cake and set it to cool. 

This makes a filling for two moulds, one-half 
pint of cream and the whites of five eggs for one. 

Charlotte Russe. — No. 2. 

WITH GEATINE. FOR ONE QUART. 

Half pint of sweet cream, one gill of milk, half 
an ounce of isinglass, one glass Madeira wine. 
First line the bottom and sides of a j)lain mould 
with sponge cake, fitted closely together. Then 
dissolve isinglass in a half pint of water. Make 
a cream or custard with six yolks of eggs with 
the milk, one fourth of sugar, and the dis- 
solved isinglass on the fire. Keep stirring it un- 
til it has a thick creamy appearance, then add 
the wine. "When cooled off whip the one half 
pint cream, sweeten it and mix with the custard. 
Pour it in the lined moulds and set on ice. 



83 

Charlotte Russe. — No. 3, 

Two quarts sweet cream, three ounces isin- 
glass, one vanilla bean, one pint of milk, one 
pound of sugar, and a little cinnamon. First dis- 
solve the isinglass in milk strained through a 
sieve, then add sugar, let it come to a boil, re- 
move the scum from surface, take it from the fire, 
whip the sweet cream to a firm substance, mix 
in another half pound of sugar, and flavor with 
pounded pulverized vanilla. Then mix the dis- 
solved isinglass in it. Pour in a mould lined 
with sponge cake and place it on ice. 

American Cream. 

Ingredients, one quart of milk four eggs, one 
half box gelatine, one and a half teaspoonful of va- 
nilla. Soak gelatine in a little cold water 20 min- 
utes. Beet the yolks of the eggs and sugar to- 
gether, let the milk come to a boil then stir in the 
sugar and yolks, then the gelatine, then the whites 



84 

of the eggs, (having beaten them to a froth) gen- 
tly stir all together, add the flavoring and pour in 
the mould to cool. 



Blanc Mange. 

Isinglass one-fourth pound, rose water one- 
half pint, milk two quarts, sugar eight ounces, 
milk of almonds one-half pint, let it come to a 
boil, and when blood warm run in moulds. 



To Make Milk of Almonds. 

T ake sweet almonds one ounce, bitter almonds 
three ounces, white sugar one and a half pounds, 
water one quart, flavor with orange flower water. 
Blanch the Almonds by steeping them in hot wa- 
ter for a little time, then beat them in a mortar 
with the sugar and add the water gently, lastly 
strain and add flavoring. Beat the almonds un- 
til they are of the consistancy of cream. 



85 

Old Fashioned Blanc Mange. 

Take four calve's feet, a pint and a half of thick 
cream half pound of granulated sugar, a glass of 
wine, half a glass of rose water, and a teaspoon- 
ful of sifted mace. Boil the feet, after first cleans- 
ing thoroughly, (such as have not been skinned) 
till all the meat drops away from the bone. 
Drain the liquor through a cullender or sieve, 
and skim it well. Let it stand until next morn- 
ing to congeal. Then clean it well from the sed- 
iment, and put it in a tin or metal kettle, stir 
into it the mace, sugar and cream, the latter hav- 
ing first been boiled with an ounce of broken bit- 
ter almonds. Boil hard five minutes, constantly 
stirring it, strain through a linen cloth into a 
large bowl and add the wine and rose water. 
Set in cool place for two or three hours, stirring 
often to prevent the cream from separating from 
the jelly. Stir till cold, the longer the better. 
Wash, wipe, dry and then wet the moulds in cold 
water, and put in the blanc mange when it be- 
comes very thick. After it has set quite firm in 



86 

the moulds, loosen it carefully all around with a 
knife, and turn it out on glass plates. If the fla- 
vor of milk of almonds is preferred, add them 
gradually when the mixture is ready to boil. If 
it sticks to the mould, set them for an instant in 
hot water. 

Bavarian Cream. 

Dissolve half a package of Cox's gelatine in one 
quart of boiling milk, stir until it is dissolved, 
then add a pint of cream and sweeten to taste, 
add three tablespoonsful of extract of vanilla, let 
it cool a little, stirring occasionally, then j3ut it in 
custard cups or in a mould and leave it in a very 
cold place or surround it with ice, it will thicken 
in two hours and be ready for use. 

Gelatine Icing for Confections 
or Cake. 

One scant tablespoonful of gelatine, dissolve in 
two tablespoonsfuls of hot water, mix it with fine 



87 

powdered sugar till quite stiff, spread with a 
knife smooth on the article to be iced, dip your 
knife in hot water during the operation, This 
icing does not crack after becoming dry. 



Icing for Cake. 

NO. 2. 

Beat the white of eggs with sugar and add for 
each egg one teaspoonful of ice-cold water. This 
takes more sugar than when the egg is beaten to 
a froth, but it will keep soft for some days. To 
make thick icing it should be put on in two or 
three layers, otherwise it will be thick on the 
edges and thin on top ; it does not pile up as in 
the old-fashioned icing. 

Egg Nogg. 

AS MADE AND DRANK IN OLD VIRGINIA. 

Beat thoroughly the yolks of eight eggs with 
one pound of granulated, sugar, with which mix 



88 

one half gallon of fresh rich milk. Then pour up- 
on it very slowly, (stirring the eggs and milk 
briskly) a pint and a half of best Jamaica rum, if 
not sweet enough add more .sugar, have ready 
the whites of the eggs beaten to a froth, with a 
little pulverized sugar, stir in about one-half, put 
the other on top, place it on ice. 



Meringue Kisses. 

Beat the whites of four eggs until they stand 
alone, then beat in gradually of fine powdered su- 
gar one pound, a teaspoonful at a time is enough' 
add eight drops of essence of lemon, beating the 
whole very hard. Lay a sheet of wet paper on 
the bottom of the pan, drop on it in size to suit 
taste, a little jelly, after putting on a little of the 
egg mixture first under the jelly. Then with a 
large spoon pife on the meringue over each lump 
of jelly to cover it entirely, drop it as smoothly as 
possible to make a good shape, set in a coal oven, 
when slightly colored they are done. Take them 
out and place them bottoms together, lay them 



89 

lightly on a sieve and dry in a cool oven until the 
two form a ball. 



GENERAL DIRECTIONS FOR LOZENGE MAKING, 

A first-class lozenge is composed of a good 
quality of gum arabic and powdered sugar. The 
gum is dissolved in warm water in the proportion 
of one ounce of gum to two ounces of water. If 
the gum is powdered fine it facilitates its dissolu- 
tion; from ten to twelve hours is generally long 
enough to effect it, of course if left in large lumps 
it takes much longer. The sugar must be of the 
very finest quality, and is manufactured express- 
ly for the purpose and is known as lozenge sugar. 
They can be made of the common powdered su- 
gar as sold by grocers, but will not have the 
smoothness of finish attained by the first. Hav- 
ing dissolved the gum it must be strained to free 
it from all impurities. Then having a smooth 
marble or hard wood plank in readiness the sugar 
is laid on it in a heap, a hole is made in the mid- 
dle and some of the gum poured in. Then with a 
wooden spoon gradually work in the sugar pre- 



90 

cisely as a cook does in mixing sponge for bread. 
"When completed it may be too dry and crumble, 
in that case j:>ut in more gum, or it may be too 
soft and sticky, this may be corrected by more 
sugar. It should be of the proper consistency to 
roll smooth and cut clean. A little blue as for 
icing is used to bleach it white. 

Having the paste already we will now proceed 
to get it in shape for cutting. A small piece of 
the dough is taken from the mass and with a com- 
mon rolling pin smooth it out, frequently turning 
it to get both sides alike. A piece of stiff, smooth 
zinc is used to run under and turn it. Keep the 
stone well powdered with fine sugar or starch to 
prevent sticking. We must now have a guide to 
get them of a uniform thickness, procure two 
strips of wood an inch wide and exactly the re- 
quired thickness, place them on each side of the 
dough and roll it to exactly their thickness. To 
cut them procure a tin tube about five inches in 
length, the small end being of the size required, 
and the large end should exceed that of the small 
by three-eights of an inch. The tapering form of 



91 

the cutter gives a smooth cut and free delivery; 
they should be put together without lapping. 
Now press the cutter on the sheet and withdraw 
it, repeating the process until the tube is partly 
filled with the perfectly formed lozenge, spread 
on a flat board to dry, frequently turning them. 
In flavoring use the essential oils in their concen- 
trated form. Cream lozengers are made by ad- 
dition of a little glycerine, say two ounces to one 
pound sugar. Fruit lozengers are made by mix- 
ing the jellies of fruits with the paste in equal pro- 
portions, then work in the sugar. 



Burnt Sugar. 

Take of any sugar, a light brown for instance, 
just cover with water and boil until it turns of a 
dark brown color and emits puffs of smoke, re- 
move from fire and dilute with hot water to the 
consistency of thin syrup. Its use is to color 
syrup and other preparations. 



ijsff^x. 



PAGES. 

Almond Bar 17 

Almond Cream 35 

Almond Cream Chocolate 35 

Almond Cream Eose 36 

Artificial Fruit Essence. . . . '. 73 

American Cream 83 

Almonds, Milk of 84 

Bon Bons 54 

Bon Bons, Chocolate 46 

Bon Bons, Coffee 46 

Bon Bons, Cognac 46 

Bon Bons, Vanilla 55 

Bon Bons, Almonds 56 

Bon Bons, Chocolate 56. 

Blanc Mange 84 

Blanc Mange, Old Fashioned 85 

Caramals, Va. No. 1 11 

Caramals, Va. No. 2 12 

Caramals, Maple 13 

Caramals, Chocolate, No. 1 13 

Caramals, Chocolate, No. 2 14 

Cocoanuts 18 

Cocoanut Cakes 18 

Cocoanut Cream Bar 19 

Cream for Chocolate Drops ..20 

Chocolate Cream Drops ' 21 

Chocolate Cream Bar 22 

Combination Cream Bar 23 

Candy Sticks and Drops 27 

Candy, Cut Drops 30 

Candy Cream 31 

Chocolate Paste 34 

Cream Walnuts 37 



93 

Cream Dates 37 

Cream Figs 37 

Candied Nuts 38 

Crystalization 40 

Cough Candy 42 

Cough Candy, Good 45 

Cream Chocolate, Italian 48 

Cream, Italian White 49 

Colors that are not Poisonous 52 

Colors, to make 53 

Colors, Yellow 53 

Colors, Red 53 

Colors, Blue 53 

Charlotte Russe, No. 1 81 

Charlotte Russe, No. 2 82 

Charlotte Russe, No. 3 83 

Cream, American 83 

Cream, Bavarian 86 

Essential Oils and Extracts 66 

Extract Anise 67 

Extract Cloves 67 

Extract Cinnamon 68 

Extract Bitter Almonds 68 

Extract Ginger 68 

Extract Sarsaparilla 68 

Extract Cappicum 69 

Extract Vanilla, 1 69 

Extract Vanilla and Tonka, 2 70 

Extract Vanilla, 3 71 

Extract of Vanilla from the Dry Bean 71 

Extract of Lemon 72 

Extract of Peppermint 73 

Extract of Wintergreen . 74 

Egg Nogg 87 

Gum Arabic Drops 45 

Hore Hound Candy 41 

Introduction 1 

Ice Cream Candy, Vanilla 8 



94 

Ice Cream Candy, Strawberry 10 

Ice Cream Candy, Chocolate 10 

Italian Cream Candy, Chocolate 48 

Italian Cream Candy, Vanilla 49 

Ice Cream Vanilla, No. 1 74 

Ice Cream Vanilla, No. 2 74 

Ice Cream Vanilla, No. 3 74 

Ice Cream, Vanilla Chocolate 75 

Ice Cream, Lemon 76 

Ice Cream, Strawberry 77 

Ice Cream, Raspberry 77 

Ice Cream, Custard 78 

Ice Cream; Improvement, Custard and Cream 79 

Ice Cream, cheap 79 

Ice Cream, Bisque 80 

Ice Cream, Parisienne Coffee 80 

Ice Cream, Coffee 81 

Icing for Confec tionery and Cake 86 

Icing for Cake 87 

Lemon Acid Drops 25 

Lemon Drops, without acid 26 

Molasses Candy, light 33 

Molasses Candy, old fashioned 32 

Milk of Almonds : 84 

Peanut Bar 15 

Peanut Bar 16 

Peanut Bar 17 

Philadelphia Walnut Candy 24 

Pop Corn Balls 44 

Powder Sugar, Red 49 

Powder Sugar, Yellow 49 

Powder Sugar, Green 50 

Poisonous Colors 51 

Rock Candy 38 

Sarsaparilla Taffy 37 

Sponge Sugar or Spanish Candy 43 

Spinach Green 50 



95 

Syrup, Simple 57 

Syrup, Easpberry 57 

Syrup, Strawberry 57 

Syrup, Pine Apple 59 

Syrup, Pine Apple, artificial 60 

Syrup, Sarsaparilla 60 

Syrup, Cream No. 1 60 

Syrup, Cream No. 2 61 

Syrup, Cream No. 3 61 

Syrup, Cream, Imitation 62 

Syrup, Chocolate 62 

Syrup, Coffee .'. . . .63 

Syrup, Ginger 63 

Syrup, Sherbert 64 

Syrup, Orgeat 64 

Syrup, Orgeat True 64 

Syrup, Strawberry Imitation 64 

Syrup, Raspberry Imitation 65 

Syrup, Milk Punch 65 

Syrup, Wine 65 

Taffy Candy 33 

Taffy, Everton Candy 33 

Taffy. Cinnamon Candy 38 

Taffy, Sarsaparilla Candy 37 



L.STA13LI8HED 1836. 



THOMAS BURKHARD, 

COPPERSMITH, 



MANUFACTURER OF 



Coi)fedtioi\ei'V do<p<pef llter^il^, 

&ir SEND FOR PRICES. -M 

Office aM Works. - 25 White Street, N, Y, 

USE BRUMMELL'S 

Celebrated Cough Drops, 

The Genuine has A. H. B. on each Droj, 

DEPOT : 

410 Grand Street, New York. 



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